Journal of food science and technology(Iran)

Volume & Issue: Volume 17, Issue 104, October 2020

Number of Articles: 15

Evaluation of reciprocal pharmaceutical effect and antimicrobial activity of Shirazi thyme essential oil against some Gram-positive and Gram-negative bacteria

Pages 1-11

10.52547/fsct.17.104.1

Elnaz Saffari Samani; Hossein Jooyandeh; Behrooz Alizadeh Behbahani

Optimization of coconut milk formulation containing gum tragacanth using response surface method

Pages 13-25

10.52547/fsct.17.104.13

Fatemeh Zarabadipour; Zahra Piravi-Vanak; Mehrnaz Aminifar

Evaluation of green tea extract on physicochemical and sensory properties of Yazdi cake

Pages 27-39

10.52547/fsct.17.104.27

Elahe Bahramian; zahra Latifi; Mahdi ebadi; zahra ghafuri; Mehrnoosh Ebrahimi Valadani

Optimization of Biodegradable Film Production Based on Carboxymethyl Cellulose and Persian Gum by Response Surface Methodology

Pages 41-50

10.52547/fsct.17.104.41

Mohammad Maleki; Mohammad Mohsenzadeh

Ajowan seed ethanolic extract: extract optimization, phenolic compounds and antioxidant properties

Pages 51-64

10.52547/fsct.17.104.51

Arezoo Moshiri Roshan; Abbas Ali Sari; Narjes Aghajani; Amir daraei garmakhany

Risk Assessment of Isolated Lactobacill from Traditional Iranian Dairy Products

Pages 65-78

10.52547/fsct.17.104.65

fatemeh Bagheri; Saeed Mirdamadi; Mahta Mirzaei; Maliheh Safavi

The effects of edible chitosan coating containing Cuminum cyminum essential oil on the shelf-life of meat in modified atmosphere packaging

Pages 79-91

10.52547/fsct.17.104.79

Arezoo Fattahian; Ali Fazlara; Siavash Maktabi; Mahdi Pourmahdi broojeni; Neda Bavarsad

Investigating of some physical properties of whey protein isolate â polydextrose based nanobiocomposite film containing cellulose nanofiber and Lactobacillus plantarum and its effect on beef shelf-life

Pages 93-104

10.52547/fsct.17.104.93

naser karimi; Ainaz Alizadeh; Hadi almasi; Shahram Hanifian

Study of the fatty acids profile and some physicochemical properties of Gilanvand and DaliranKeymaks in comparison to the heavy cream

Pages 105-114

10.52547/fsct.17.104.105

Hooshang Kamelan; mostafa mazaheritehrani; Mohammad Reze Edalatian Dovom; Seyed Mohammad Ali Razavi; Mohammad hossein Haddad khodaparast

Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals

Pages 115-123

10.52547/fsct.17.104.115

Nazila Zeinali namdar; Mehdi Gharekhani

Study the chemical composition of essential oil of Foeniculum vulgare and antioxidant activity and its cell toxicity

Pages 124-133

10.52547/fsct.17.104.124

Behrooz Alizadeh behbahani; Mohammad Noshad; Fereshteh Falah

Production of low-fat mayonnaise with using nanoemulsion of Cordia myxal fruit extract

Pages 135-147

10.52547/fsct.17.104.135

sanaz dadpour; Sedigheh Yazdanpanah

Evaluation and comparison of emulsion, rheological and spectroscopic properties of FT-IR extracted pectin from peel and cap of pumpkin

Pages 149-162

10.52547/fsct.17.104.149

Manochehr Darvishi; Sedigheh Yazdanpanah

Freezing of pomegranate seeds coated with chitosan and evaluating its quality during freezing storage

Pages 163-175

10.52547/fsct.17.104.163

Babak Mahmoudi; Akbar Jokar; farzin abdollahi

Evaluation of rheological, antioxidant and antimicrobial properties of natural honey compared to sugar honey

Pages 177-192

10.52547/fsct.17.104.177

Ashraf Fallahi; orang EyvazZadeh; Mohammad Reza Eshaghi

Journal of food science and technology(Iran)

Journal Archive

Volume 22 (2025)

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